Description
This Pasta Puttanesca features rich flavors from anchovies and olives, making it a mouthwatering choice for a quick yet satisfying meal. Perfect for any dinner!
Ingredients
Scale
- 12 oz spaghetti
- 1 tsp salt
- 5 tablespoons olive oil
- 4 cloves garlic (crushed)
- 1/2 tsp red pepper flakes (optional)
- 4 canned anchovies (optional)
- 5 oz black olives (halved lengthwise and pitted)
- 2 heaping tablespoons small capers (rinsed)
- 1 (14.5-oz) can diced tomatoes (not drained)
- 1/2 cup packed fresh parsley (finely chopped)
- cracked black pepper (to taste)
Instructions
- Prepare your ingredients and choose a wide skillet for even cooking.
- Boil a large pot of water for the pasta, salt generously, and cook the spaghetti until just al-dente. Drain, reserving some pasta water, and set aside.
- In a skillet over medium-low heat, sauté olive oil, crushed garlic, and red pepper flakes (if using) until fragrant, about 30 seconds. Incorporate anchovies (if using) until they dissolve in the oil.
- Add olives and capers to the skillet, sautéing for an additional minute before incorporating the diced tomatoes and half of the parsley. Stir and cook for 2 minutes.
- Cover the skillet, reduce heat, and simmer the sauce for 8-10 minutes. Season lightly with salt as needed.
- Mix in the cooked spaghetti, adding reserved pasta water gradually until the sauce coats the pasta and becomes glossy. Adjust seasoning to taste and serve with remaining parsley.
Notes
Use high-quality bronze-cut spaghetti for best results.
For added heat, adjust red pepper flakes to your preference.
This dish is best served immediately for optimal flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg